This coconut flour shortcake is gluten-free, refined sugar-free, and is just-as tasty as traditional shortcake, which makes this shortcake lover extra happy!
Just add some whipped cream and your favorite fresh fruit toppings, and enjoy every bit of this healthy treat!
SHORTCAKE INGREDIENTS:
- 6 eggs (preferably from pastured hens)
- 1/2 cup raw honey
- 2 tablespoons pure vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup coconut flour
TOPPINGS:
- 1 pint cream (whipped and sweetened with approximately 1/4 cup raw honey or Grade-B maple syrup, and 1 teaspoon pure vanilla extract)
- Strawberries, blueberries, and/or raspberries
DIRECTIONS:
1. Preheat the oven to 350 degrees. Line 12 muffin cups with liners, or grease with coconut oil.
2. Brown the butter, and set aside to let cool slightly.
3. In a medium bowl, combine eggs, honey, vanilla and browned butter. Add in the sea salt and baking soda.
4. Sprinkle the coconut flour over the mixture and then whisk into the batter; mixing until there aren't any more clumps.
5. Divide the batter evenly among the prepared muffin cups (about 1/4 cup each).
6. Bake for about 20 minutes, or until a toothpick comes out clean.
7. Enjoy!
(Adapted recipe from here)
Thank you so much for posting this recipe! I'm always searching for new ways to bake with coconut flour and if the batter is any indication, these are going to be delicious.
ReplyDeleteOkay, I have to come back and comment again now that I've tried one. SO yummy! I think they'll be a huge hit with the family and see them lending them to all sorts of variations. I might try baking the strawberries IN the shortcake next time. Thanks again! Now I can take a break from baking coconut flour brownies :)
ReplyDeleteI'm so glad you like them! And let me know if you try any great variations too. Sounds like you might enjoy these strawberry cupcakes as well: http://healthytastyandsimpleeating.blogspot.co.uk/search/label/Strawberry%20Cupcakes
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